Tenderloin of Pork Hongroise with Crab Risotto and Tri Pepper Sauce

Ingredients

• 1 (4-pound) pork loin
• 3 tablespoons grapeseed oil
• 1/4 cup stone-ground mustard
• 1/2 cup Irvine Spices Smokey Rotisserie Seasoning
• 5 cups vegetable stock
• 2 tablespoons grapeseed oil
• 2 white onions, diced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 2 bay leaves
• Large pinch saffron
• Small bunch chopped garlic chives
• 1 cup grated Parmesan
• 1 pound colossal crabmeat, picked for shells
• 2 tablespoons grapeseed oil
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 green bell pepper finely diced
• 1 small white onion
• 1 cup red wine
• 1/2 cup vegetable stock
• Salt
• Freshly ground black pepper
• 1/4 cup stick butter (4 tablespoons or 1/2 stick), cut into cubes
• Chopped parsley leaves, for garnish

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